Nasturtium Icecream

Inspired by the incredibly strong and fragrant smell of the early spring nasturtiums in our lunch, I had the sudden impulse to make a quick 'icecream'. Anni and I took our little tea cups full of cold creamy desert with us down the street and ate it on the bus.
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2 and 1/2 organic frozen bananas
one small tub of mungalli creek biodynamic rainforest honey yoghurt
1 tsp loving earth brazil nut butter
blended together
put in tiny teacups
and topped with freshly crushed brazil nuts and nasturtiums